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The only chocolate mousse recipe you'll ever need

Fads come and go, but the classic chocolate mousse is impervious to the trend du jour. Made with nothing more than eggs, chocolate and a touch of sugar, this is the classic French chocolate mousse that no one can resist.

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Ingredients
Serves: 4

4 eggs

120g plain chocolate, chopped

2 to 4 teaspoons caster sugar, to taste

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MethodPrep:20min › Extra time:3hr chilling › Ready in:3hr20min

If they aren't room temperature already, leave the eggs out of the fridge for 1 to 2 hours until they are fully at room temperature.

Place chocolate in a small heatproof bowl. Set the bowl over a small pan of gently simmering water, ensuring that the bowl does not touch the water. Once the chocolate is mostly melted, but there are still some visible chunks of unmelted chocolate, remove the bowl from the heat. Stir continuously till the chocolate is fully melted and smooth. Set aside till the chocolate has cooled substantially and is nearly at room temperature.

Separate the room temperature eggs. Set the yolks aside and place the whites in a large mixing bowl. Remove the white stringy parts attached to the yolk (called chalazae), so they don't end up left whole in the finished mousse.

Beat the egg whites to soft peaks. Once at soft peaks, add the sugar and then beat to stiff peaks.

Beat the yolks into the bowl of cooled melted chocolate. Add about 1/3 of the beaten egg whites to the chocolate mixture, folding together till thoroughly combined. Add the chocolate mixture to the bowl of remaining egg whites and gently fold together in a 'J' or figure-8 motion until no white streaks remain.

Spoon the mousse into four serving glasses or dishes. Chill in the fridge for 3 to 4 hours before serving.

Tips

Making sure everything is room temperature is key to ensuring that your mousse does not split.
Serve each portion of mousse with two or three fresh berries on top, like raspberries and blackberries. Place the rinsed and dried berries on top of the mousse just before serving.